Raspberry Tapioca Pudding

Name: Raspberry Tapioca Pudding
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 1 package (10 ounces) frozen sweetened raspberries, thawed; 1 cup red grape juice; 1/3 cup sugar; 1 lemon peel strip (1 inch); 1/4 cup quick-cooking tapioca; 1/2 cup heavy whipping cream; 2 tablespoons confectioners' sugar

This ruby-red pudding was a favorite dessert when I was a child growing up in a German family.—Helga Schlape, Florham Park, New Jersey

Ingredients

1 package (10 ounces) frozen sweetened raspberries, thawed
1 cup red grape juice
1/3 cup sugar
1 lemon peel strip (1 inch)
1/4 cup quick-cooking tapioca
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar

Directions

Mash and strain raspberries, reserving juice. Discard seeds. Add enough water to juice to measure 2 cups; pour into a large saucepan. Add grape juice, sugar and lemon peel. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.
Remove lemon peel. Add tapioca. Cook and stir for 10 minutes. Pour into bowls. Cover and chill for 4 hours or until set.
In a bowl, beat cream and confectioners' sugar until soft peaks form. Serve with pudding.